List of recipes using "Mousse": 10 recipes

[Crème de foie gras]
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
30,8133.8/5 for 11 ratings 3 hours 33 min.
[Raw beetroot mousse with walnuts]
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
89,6165/5 for 1 ratings 47 min.
[Smoked eggs]
Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".
10,5884.9/5 for 12 ratings 12 hours 30 min.
[Verrine of avocado mousse and crab]
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
39,1385/5 for 13 ratings 35 min.
[Fish Mousselines]
Fish Mousselines
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
10,388 24.6/5 for 14 ratings 38 min.
[Chocolate mousse]
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
94,9523.7/5 for 3 ratings 40 min.
[Chocolate mousse with hazelnuts]
Chocolate mousse with hazelnuts
Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
3,5965/5 for 13 ratings 55 min.
[Rhubarb mousse]
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
784 33 min.
[How to add beaten eggs whites to a mixture]
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
11,9754.3/5 for 15 ratings 10 min.
[How to use gelatin]
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
23,5834.8/5 for 18 ratings 7 min.

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